Brioche Doughnuts with Cheesecake

This indulgent pumpkin cheesecake brioche doughnut recipe transforms ordinary fried dough into a fall-inspired delicacy that balances airy brioche with creamy pumpkin filling. I first created these for a weekend brunch gathering, and they disappeared faster than any other pastry I've ever served.

I developed this recipe after visiting a specialty doughnut shop that charged nearly $6 per doughnut. Now my family requests these every autumn weekend, especially when we have overnight guests who wake up to their irresistible aroma.

Ingredients

• Active dry yeast: Ensures proper dough rise for that perfect brioche texture
• Whole milk: Creates richness in the dough use room temperature for best yeast activation
• Unsalted butter: The secret to that melt in your mouth brioche quality use European style for extra richness
• Pumpkin puree: Provides authentic fall flavor reduce it first to concentrate flavor and prevent watery filling
• Cream cheese: Creates the silky cheesecake filling choose full fat Philadelphia for best results
• Pumpkin pie spice: Delivers that signature autumn warmth mix your own for freshest flavor
• Vanilla bean paste: Adds visible flecks and deeper flavor than extract worth the splurge in this recipe

Step-by-Step Instructions

Activate the yeast:

Combine yeast with lukewarm milk and sugar allowing it to foam for 10 15 minutes until bubbly and fragrant which ensures your dough will rise properly

Create the dough base:

Mix flour salt remaining sugar then add eggs vanilla and foamy yeast mixture using the dough hook on low speed until just combined about 2 3 minutes the dough will look slightly shaggy at this point

Develop the gluten:

Increase mixer to medium speed and continue mixing for 5 minutes watching as the dough transforms into a smooth elastic mass that pulls away from the sides of the bowl

Incorporate butter:

Reduce to low speed and add room temperature butter piece by piece waiting until each addition disappears before adding more taking 3 4 minutes total this slow addition creates the signature brioche texture

Final dough development:

Mix on medium for 5 more minutes until dough becomes incredibly smooth glossy and stretchy when pulled it should stretch thin enough to see light through without tearing

First rise:

Place dough in an oiled bowl covered tightly with plastic wrap and refrigerate for at least 3 hours or overnight this slow cold fermentation develops complex flavors and makes the dough easier to handle

Shape doughnuts:

Divide cold dough into 75g portions rolling each into tight balls with sealed bottoms place on parchment lined baking sheets pressing slightly to flatten

Second rise:

Allow doughnuts to proof until they pass the fingerprint test when gently poked they should slowly spring back leaving a slight indentation this takes 20 60 minutes depending on room temperature

Fry to perfection:

Heat neutral oil to precisely 350°F frying two doughnuts at a time for exactly 3 minutes per side until they reach a deep golden brown color with a light crisp exterior

Sugar coating:

Toss warm doughnuts in pumpkin spice sugar creating a fragrant spiced exterior that complements the filling

Create filling:

Concentrate pumpkin puree by cooking out excess moisture then mix with cream cheese powdered sugar vanilla and spices until smooth and pipeable

Fill generously:

Create a hole in each cooled doughnut and pipe generous amounts of pumpkin cheesecake filling finishing with a decorative dollop on top

My favorite part of this recipe is watching friends take their first bite. The contrast between the light brioche dough, crunchy spiced sugar coating, and creamy pumpkin filling creates a moment of pure joy that makes all the effort worthwhile.

Mastering the Brioche Dough

The secret to truly exceptional brioche doughnuts lies in the handling of the dough. While it might seem tempting to add flour when the dough feels sticky during shaping avoid this temptation. The high butter content makes the dough tacky but this is precisely what creates that melt in your mouth texture we love. If your kitchen is warm chill the shaped doughnuts for 10 minutes before the final proof to make them easier to handle. I learned through countless batches that the temperature of your ingredients matters enormously room temperature eggs and properly lukewarm milk make all the difference in how the dough develops.

Perfect Frying Technique

Temperature control is absolutely crucial when frying these doughnuts. I recommend using a deep fry thermometer rather than guessing. If the oil is too hot your doughnuts will brown too quickly without cooking through if too cool they will absorb excess oil and become greasy. Between batches allow the oil to return to temperature before adding more doughnuts. Place fried doughnuts on a wire rack not paper towels to maintain their crisp exterior. The first doughnut is your test subject watch it carefully to gauge if any timing adjustments are needed for the remaining batch.

Make Ahead Options

This recipe works beautifully with busy schedules. Prepare the dough the evening before and let it undergo its first rise in the refrigerator overnight. The pumpkin filling can also be made a day ahead and stored in the refrigerator simply bring it to room temperature and give it a quick whisk before piping. While these doughnuts are best eaten fresh if you have leftovers store them at room temperature in an airtight container for up to 24 hours. Avoid refrigerating as this will cause the brioche to become firm and lose its tender quality. The unfilled fried doughnuts can be frozen for up to a month simply refresh in a 350°F oven for 5 minutes before filling.

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Recipe FAQs

→ Can I make the dough ahead of time?

Yes! The brioche dough actually benefits from an overnight rest in the refrigerator. This slow fermentation develops better flavor and makes the dough easier to handle. You can prepare the dough up to 24 hours in advance before shaping and frying.

→ Why do I need to reduce the pumpkin puree?

Reducing the pumpkin puree on the stovetop removes excess moisture, concentrates the flavor, and ensures your cheesecake filling stays thick enough to pipe. Without this step, the filling might be too loose and could make your doughnuts soggy.

→ What's the best oil for frying these doughnuts?

The best oils for frying doughnuts are neutral-flavored with high smoke points. Vegetable oil, canola oil, or peanut oil all work well. Avoid olive oil or butter as they'll impart strong flavors and can burn at frying temperatures.

→ How do I know when the oil is at the right temperature?

The ideal temperature is 350°F/180°C. If you don't have a thermometer, drop a small piece of dough into the oil - it should bubble around the edges and float to the surface within a few seconds. If it browns too quickly, your oil is too hot; if it sits at the bottom, the oil isn't hot enough.

→ Can I freeze these doughnuts?

While fresh is best, you can freeze the unfilled fried doughnuts for up to a month. Thaw at room temperature, then warm briefly in a 300°F oven for 5 minutes before filling. The pumpkin cheesecake filling doesn't freeze well, so it's best to make that fresh.

→ Can I make these without a stand mixer?

Yes, though it requires more effort. Mix ingredients with a wooden spoon until combined, then knead by hand on a clean surface for 10-15 minutes until smooth and elastic. Add butter gradually, kneading until incorporated. The dough will be sticky but should become smooth and stretchy.